Preheat the oven to 350. Roll out the pastry dough onto a lightly floured board to the size of 15x18, using a butter knife, slice the pastry into 9 equal pieces that are 5x6.

Mix the egg with 1 tbs of water and beat well. Paint the edges of each pastry square with the mixture. Scoop 3 tbs of pie filling into the center of each pastry square and gently fold the square over so that the long sides touch. Seal by pressing a fork tine tightly into the pastry edges.

Paint the egg wash onto the outside of each pastry, Sprinkle with the raw/turbinado sugar and cut three vent holes in the top of each pastry.

Bake at 350 x 25 minutes.